Main menu

Monthly Archives: December 2014

Post navigation

Sometimes I want a hot dinner ready even though I have a busy day and/or evening. I am pretty picky about what I’ll dump in the Crockpot, though. No Campbell’s soups, no ground beef. Kristin sent me this one that fits the bill. It’s just like the ever-popular slow cooker taco soups, but no ground beef! Perfect for a Monday!

Ingredients:

1 onion, chopped

1 15-16 oz. can black beans, rinsed and drained

1 15-16 oz. can of kidney beans

1 15-16 oz. can of corn (drained), some like Mexicorn. I used a cup or 2 of frozen corn bc that’s what I had on hand.

Mix everything together in a slow cooker except chicken. Lay chicken over top and cover. Cook on low for 6-8 hours or on high for 3/4 hours. 30 min. before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Can top with cheese, sour cream, or tortilla chips.